Tuscan Halibut
4 sheets aluminum foil
2 cans (15-ounce) cans cannellini beans, rinsed and drained
2 medium tomatoes chopped, or 1 can (14.5-ounce.) diced tomatoes, drained
1/4 cup prepared pesto, divided
4 (4 to 6-ounce) Alaska halibut steaks , thawed if necessary
4 teaspoons lemon juice
2 teaspoons lemon-pepper seasoning
4 lemon slices
Preheat oven to 450°F or grill to medium-high. Combine beans, tomatoes,
and 2 tablespoons pesto; mix well. Center one-fourth of bean mixture on each
sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Top with Alaska halibut
steak; drizzle with lemon juice. Spread halibut with remaining pesto; sprinkle
with lemon-pepper. Top with lemon slices. Bring up foil sides. Double fold top
and ends to seal packet, leaving room for heat circulation inside. Repeat to
make four packets. Bake 16 to 20 minutes on a cookie sheet in oven OR grill
14 to 18 minutes in covered grill.
Makes 4 servings.